Naturally delicious real food.

Vietnamese salad

I can’t stop making this salad it is just so zingy and tasty – great for lunch or to liven up a main course for dinner and is a wonderful way to eat more raw vegetables- something we should all be doing. The dressing is light and not naughty at all.

If you can’t get hold of the Vietnamese mint  –  (Persicaria odorata) sometimes known as hot mint with a lovely lemony flavour, which will probably be tricky unless you grow it , ordinary garden mint will be fine. If you do try to grow it remember to water it lots, it loves a tropical climate!




Vietnamese salad

Serves 4

1/4 of a small red cabbage

1/4  of a small white cabbage

1 large carrot

3 radish

1/4 iceberg lettuce

2 spring onion

All of the above need to sliced as thin as possible – preferable on a mandolin – watch your fingers!

bunch of mint – Vietnamese if you can

bunch of coriander


1 small red chilli – deseeded and chopped finely

3 tbs rice vinegar

1 tbs fish sauce

1 tbs sesame oil

1tps sweet chilli sauce

juice of 1/2 lime

1 tsp sugar

salt to taste

Dry roasted peanuts to garnish


Mix all the salad ingredients together in a large bowl. Add the herb leaves.

Make the dressing in a small jar – shake well and dress the salad.

Garnish with the peanuts if you wish.

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Through The Natural Pantry I hope to share with you some of the delicious recipes discovered whilst cooking in my kitchen with produce grown in our garden and the very best natural ingredients.